samedi, mars 28, 2009

Daring Bakers Mars 2009 : Lasagnes vertes au Poulet Home Made à la mano s'il vous plaît ...

Quand j'ai découvert en début de mois le dernier challenge des Daring Bakers , je me suis dit : cool du salé ! Cela nous changera des gâteaux over sucrés et crémeux.
De plus les pâtes fraîches maison j'adore ça et les lasagnes encore plus.
Très tôt j'ai vu ma Maman en faire à la maison pour nous (sa fameuse Rechta en sauce blanche, spécialité Algéroise ô combien délicieuse qui se rapproche d'excellentes Tagliatelles maison). J'ai donc de merveilleux souvenirs de pâtes toutes fraîches séchant sur des draps immaculés, posés sur le lit de mes Parents et autres buffets ou table de la salle à manger.
C'est donc très enthousiaste que je me préparais à tester cette recette de Lasagnes aux épinards, d'autant que cela faisait un moment que je n'avais fait des pâtes maison.
Hé bien il m'aura fallu 1 mois entier, soit la veille de la date de publication pour m y mettre ...
Pourquoi donc ?!? Ben parce que ce n'est pas glop du tout : je vis depuis 18 mois maintenant en Martinique et que ma jolie et si pratique machine à pâtes aux triples Laminoirs et bien elle, elle "vit" toujours à Paris, sans moi dans un garde meubles plein à craquer car il n'était pas possible de tout prendre non plus lors du déménagement à mon grand "désespoir" ...
Bon d'accords je ne suis pas la seule "Daring Bakers" à avoir fait ses pâtes fraîches entièrement à la main, mais franchement cela me réconforte moyen ... Ajoutez y  la Béchamel et la sauce tomate home made too et vous obtiendrez un chalenge time consuming !
Avec la recette j'ai donc réalisé dans la foulée, un plat de Lasagnes aux Epinards avec béchamel et sauce tomate au poulet, puis avec les "chutes" de pâtes j'ai poussé le challenge en faisant des Tagliatelles verde "coupées" au couteau s'il vous plaît (crazy nan tout ça sans Laminoir Messieurs Dames).
Autant vous dire que j'en avais plein les bras (et les jambes) et très chaud, d'autant qu'en plus il faisait 28°C hier, mais ça c'est une autre histoire ...
Sinon vous ai-je dis que ces Merveilleuses Lasagnes Maison étaient fondantes et crémeuses à souhait. On en referai presque encore à la main ...

Lasagne of Emilia-Romagna (Lasagne Verdi al Forno)

The March 2009 challenge is hosted by Mary of Beans and Caviar, Melinda of Melbourne Larder and Enza of Io Da Grande. They have chosen Lasagne of Emilia-Romagna from The Splendid Table by Lynne Rossetto Kasper as the challenge.

All recipes below from The Splendid Table: Recipes from Emilia-Romagna, the Heartland of Northern Italian Food by Lynne Rossetto Kasper (published by William Morrow and Company Inc., 1992).

#1 Spinach Egg Pasta (Pasta Verde)

Preparation: 45 minutes
Makes enough for 6 to 8 first course servings or 4 to 6 main course servings, equivalent to 1 pound (450g) dried boxed pasta.

2 jumbo eggs (2 ounces/60g or more) oeufs
10 ounces (300g) fresh spinach, rinsed dry, and finely chopped; or 6 ounces (170g) frozen chopped spinach, defrosted and squeezed dry épinards
3&1/2 cups (14 ounces/400g) all purpose unbleached (plain) flour (organic stone ground preferred) farine

Working by Hand :
Equipment
A roomy work surface, 24 to 30 inches deep by 30 to 36 inches (60cm to 77cm deep by 60cm to 92cm). Any smooth surface will do, but marble cools dough slightly, making it less flexible than desired.
A pastry scraper and a small wooden spoon for blending the dough.
A wooden dowel-style rolling pin. In Italy, pasta makers use one about 35 inches long and 2 inches thick (89cm long and 5cm thick). The shorter American-style pin with handles at either end can be used, but the longer it is, the easier it is to roll the pasta.
Note : although it is not traditional, Enza has successfully made pasta with a marble rolling pin, and this can be substituted for the wooden pin, if you have one.
Plastic wrap to wrap the resting dough and to cover rolled-out pasta waiting to be filled. It protects the pasta from drying out too quickly.
A sharp chef’s knife for cutting pasta sheets.
Cloth-covered chair backs, broom handles, or specially designed pasta racks found in cookware shops for draping the pasta.

Mixing the dough :
Mound the flour in the center of your work surface and make a well in the middle. Add the eggs and spinach. Use a wooden spoon to beat together the eggs and spinach. Then gradually start incorporating shallow scrapings of flour from the sides of the well into the liquid. As you work more and more flour into the liquid, the well’s sides may collapse. Use a pastry scraper to keep the liquids from running off and to incorporate the last bits of flour into the dough. Don’t worry if it looks like a hopelessly rough and messy lump.
Kneading:
With the aid of the scraper to scoop up unruly pieces, start kneading the dough. Once it becomes a cohesive mass, use the scraper to remove any bits of hard flour on the work surface – these will make the dough lumpy. Knead the dough for about 3 minutes. Its consistency should be elastic and a little sticky. If it is too sticky to move easily, knead in a few more tablespoons of flour. Continue kneading about 10 minutes, or until the dough has become satiny, smooth, and very elastic. It will feel alive under your hands. Do not shortcut this step. Wrap the dough in plastic wrap, and let it relax at room temperature 30 minutes to 3 hours.
Stretching and Thinning:
If using an extra-long rolling pin work with half the dough at a time. With a regular-length rolling pin, roll out a quarter of the dough at a time and keep the rest of the dough wrapped. Lightly sprinkle a large work surface with flour. The idea is to stretch the dough rather than press down and push it. Shape it into a ball and begin rolling out to form a circle, frequently turning the disc of dough a quarter turn. As it thins outs, start rolling the disc back on the pin a quarter of the way toward the center and stretching it gently sideways by running the palms of your hands over the rolled-up dough from the center of the pin outward. Unroll, turn the disc a quarter turn, and repeat. Do twice more.
Stretch and even out the center of the disc by rolling the dough a quarter of the way back on the pin. Then gently push the rolling pin away from you with one hand while holding the sheet in place on the work surface with the other hand. Repeat three more times, turning the dough a quarter turn each time.
Repeat the two processes as the disc becomes larger and thinner. The goal is a sheet of even thickness. For lasagne, the sheet should be so thin that you can clearly see your hand through it and see colours. Cut into rectangles about 4 by 8 inches (10 x 20 cm). Note: Enza says that transparency is a crucial element of lasagne pasta and the dough should be rolled as thinly as possible. She says this is why her housekeeper has such strong arms!
Dry the pasta at room temperature and store in a sealed container or bag.

#2 Bechamel

Preparation Time: 15 minutes

4 tablespoons (2 ounces/60g) unsalted butter beurre doux
4 tablespoons (2 ounces/60g) all purpose unbleached (plain) flour, organic stone ground preferred farine
2&2/3 cups (approx 570ml) milk lait
Salt and freshly ground pepper to taste sel et poivre
Freshly grated nutmeg to taste noix de muscade

Using a medium-sized saucepan, melt the butter over low to medium heat. Sift over the flour, whisk until smooth, and then stir (without stopping) for about 3 minutes. Whisk in the milk a little at a time and keep the mixture smooth. Bring to a slow simmer, and stir 3 to 4 minutes, or until the sauce thickens. Cook, stirring, for about 5 minutes, until the sauce thickens. Season with salt, pepper, and a hint of nutmeg.

#3 Country Style Ragu’ (Ragu alla Contadina)


Trop riche pour moi ce Ragu alla Contadina, préférant des Lasagnes un peu plus légères, j'ai opté pour une basique sauce tomate fait maison bien sûr tant qu'à faire avec tomates fraîches et huile d'olive, au Poulet pour des Lasagnes Verde con Pollo !


Preparation Time: Ingredient Preparation Time 30 minutes and Cooking time 2 hours


3 tablespoons extra virgin olive oil (45 mL)
2 ounces/60g pancetta, finely chopped
1 medium onion, minced
1 medium stalk celery with leaves, minced
1 small carrot, minced
4 ounces/125g boneless veal shoulder or round
4 ounces/125g pork loin, trimmed of fat, or 4 ounces/125g mild Italian sausage (made without fennel)
8 ounces/250g beef skirt steak, hanging tender, or boneless chuck blade or chuck center cut (in order of preference)
1 ounce/30g thinly sliced Prosciutto di Parma
2/3 cup (5 ounces/160ml) dry red wine
1 &1/2 cups (12 ounces/375ml) chicken or beef stock (homemade if possible)
2 cups (16 ounces/500ml) milk
3 canned plum tomatoes, drained
Salt and freshly ground black pepper to taste


Browning the Ragu Base:
Heat the olive oil in a 12 inch (30cm) skillet (frying pan) over medium-high heat. Have a large saucepan handy to use once browning is complete. Add the pancetta and minced vegetables and sauté, stirring frequently with a wooden spoon, 10 minutes, or until the onions barely begin to color. Coarsely grind all the meats together, including the prosciutto, in a food processor or meat grinder. Stir into the pan and slowly brown over medium heat. First the meats will give off a liquid and turn dull grey but, as the liquid evaporates, browning will begin. Stir often, scooping under the meats with the wooden spatula. Protect the brown glaze forming on the bottom of the pan by turning the heat down. Cook 15 minutes, or until the meats are a deep brown. Turn the contents of the skillet into a strainer and shake out the fat. Turn them into the saucepan and set over medium heat.
Reducing and Simmering: Add the wine to the skillet, lowering the heat so the sauce bubbles quietly. Stir occasionally until the wine has reduced by half, about 3 minutes. Scrape up the brown glaze as the wine bubbles. Then pour the reduced wine into the saucepan and set the skillet aside.
Stir ½ cup stock into the saucepan and let it bubble slowly, 10 minutes, or until totally evaporated. Repeat with another ½ cup stock. Stir in the last 1/2 cup stock along with the milk. Adjust heat so the liquid bubbles very slowly. Partially cover the pot, and cook 1 hour. Stir frequently to check for sticking.
Add the tomatoes, crushing them as they go into the pot. Cook uncovered, at a very slow bubble for another 45 minutes, or until the sauce resembles a thick, meaty stew. Season with salt and pepper.


Cooking the Pasta:


Bring the salted water to a boil. Drop about four pieces of pasta in the water at a time. Cook about 2 minutes. If you are using dried pasta, cook about 4 minutes, taste, and cook longer if necessary. The pasta will continue cooking during baking, so make sure it is only barely tender. Lift the lasagne from the water with a skimmer, drain, and then slip into the bowl of cold water to stop cooking. When cool, lift out and dry on the paper towels. Repeat until all the pasta is cooked.


Assembling the Lasagne:


Spread a thin layer of béchamel over the bottom of the baking dish. Arrange a layer of about four overlapping sheets of pasta over the béchamel. Spread a thin layer of béchamel (about 3 or 4 spoonfuls) over the pasta, and then an equally thin layer of the ragu. Sprinkle with about 1&1/2 tablespoons of the béchamel and about 1/3 cup of the cheese. Repeat the layers until all ingredients are used, finishing with béchamel sauce and topping with a generous dusting of cheese.


Baking and Serving the Lasagne:


Cover the baking dish lightly with foil, taking care not to let it touch the top of the lasagne. Bake 40 minutes, or until almost heated through. Remove the foil and bake another 10 minutes, or until hot in the center (test by inserting a knife – if it comes out very warm, the dish is ready). Take care not to brown the cheese topping. It should be melted, creamy looking and barely tinged with a little gold. Turn off the oven, leave the door ajar and let the lasagne rest for about 10 minutes. Then serve. This is not a solid lasagne, but a moist one that slips a bit when it is cut and served.


Of course don’t forget to check out the list of Daring Bakers  to see all of the wonderful interpretations of this Challenge !

Copyright 2005-2009 www.lescasserolesdenawal.fr Tous droits réservés ©

24 commentaires:

  1. Ce fut un sacré challenge que tu as bien relevé

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  2. Quel travail et quel écriture ...whouhhhh..§BISOUS

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  3. > Merci Philo ;-)
    Ce fut assez "funky" je dois bien l'avouer ...
    > Coucou Colette,
    Le texte Anglais n'est qu'un "copier-coller" ... Thanks God, y avait déjà assez de boulot comme ça ;-)

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  4. Décidément, tu m'épateras toujours!!!
    Comment vas-tu?
    Bizzzzz

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  5. Coucou Annabelle,
    Je suis contente de te lire :-)
    Je vais bien Merci !!!
    Bon Dimanche ;-)

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  6. Gorgeous lasagne, as I knew it would be..plus awesome photos! Nicely executed all around! :)

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  7. Tes lasagnes sont superbes et tes pâtes sont parfaites! Un grand bravo à toi!

    J'ai adoré ce challenge!

    Bises,

    Rosa

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  8. Beautiful photos; your lasagne looks great, but I think those little tagliatelle look divine!

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  9. superbe travail et photos qui font rever surtout la seconde.Bravo!

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  10. Et bien, tout ce travail à la mitaine, en valait vraiment la peine car c'est super réussi et puis c'est bien meilleur :)
    J'adore tes photos Nawal !
    j'espère que tu as la recette de rechta de ta maman et que tu la publieras...j'aime essayer plein de nouvelles choses..surtout quand je ne connais pas :)

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  11. Alors là, chapeau ! Parce que "l'homme" a essayé une fois de faire des lasagnes sans laminoire et c'était, heu... comment dire ?
    Laborieux, salissant, trop épais, lourd, écoeurant, proscrit.

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  12. What a challenge! Nicely said.. But I found it soo rewarding. Great job on this month's challenge

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  13. Chere Nawal, ton blog est magnifique, j'ai bien aime ton lasagne.
    We all enjoyed this month challenge.
    J'ai bien aime to nom !!!
    Great job.
    Chahira
    Alex- Egypte
    http://chahirakitchen.blogspot.com/

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  14. Your pasta is so beautiful!

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  15. > Hi lisamichele,
    How are you ?
    Thank you very much : It was a great challenge ! ;-)

    > Salut Rosa's Yummy Yums,
    Merci, moi aussi j’ai adoré ce challenge et le résultat dans l’assiette …
    Rendez-vous au mois prochain.

    > Hi Rebecca,
    Merci : You know those Tagliatelles were very delicious with some shrimp : miam miam !

    > Bonjour LILIBOX,
    Merci moi aussi j’ai un faible pour la seconde photo, même si en gros j’ai trouvé qu’un plat de Lasagnes c’est moyennement Photogénique.

    > Hello Isabelle,
    Tu as raison, elles avaient une saveur à part !
    Pour la "rechta" de Maman je vais attendre au moins une semaine ;-) , ou alors lui demander de venir ici avec sa machine à pâtes que j’ai toujours connue.

    > Bonjour La fourmi,
    Merci. Justement j’ai fait en sorte que cela ne soit pas épais, il m’a juste fallu beaucoup beaucoup d’huile de coude hu hu hu …

    > Hi ice tea: sugar high,
    You’re true it was a very rewarding challenge : I loved it too !

    > Chahira Daoud,
    How are you Chahira Hanem ?
    I enjoyed too this fantastic challenge.
    Lucky woman if you live in Alexandrie. I visited your marvellous country twice but it was about 15 years ago. I hope to come back again ...
    Thank you I love too my Egyptian name !

    > Dragon,
    Thank you very much and Welcome !

    > Faça a Diferença,
    Merci et Bienvenue !!!


    Thank you Ladies for your visits and comments. Have a nice week all !
    Mesdames Merci pour vos visites et Bonne semaine à Toutes !

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  16. Merci de ton passage sur mon blog ! Qu'est-ce que ce challenge a été fyn ! J'avais des plaques de pâtes jusque dans ma chambre (appart' petit, fallait bien les sècher !!)
    Bizzz,
    Béa

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  17. Ohh comme elle donne envie cette pâte à pâte verte...succulente!

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  18. > Bea,
    Oui oui les pâtes séchant sur le couvre lit ;-)

    > PalaisdesLys,
    Je te le confirme une recette à garder !

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  19. Ca valait le coup, quand même tout ce boulot :) En version tagliatelles ça a dû etre sympa aussi!

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  20. Superbes, incroyable le résultat que tu as eu à la main! Et par 28°C (chanceuse ;) ) ça n'a pas du être reposant, j'imagine!
    Tout va mieux sur l'ile maintenant? Les choses se sont arrangées? j'espère de tout coeur que la vie a repris son cours normal

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  21. > ReBonjour Bache,
    Tu sais de quoi tu parles hu hu hu !
    Oui très bonnes les Tagliatelles aussi je te le confirme.
    A Bientôt !

    > Coucou Marjolaine,
    Comment va ? Bien je l'espère :-)
    Merci viii quel boulot, mais cela en valait vraiment la peine. J'ai eu très chaud !
    J'espère que tu viendras quand même en Famille en Martinique maintenant que cela reprend son cours tout tout doucement néanmoins ...

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  22. Wow! What wonderfully thin pasta you made! I wish mine had come out that thin. Your photos were amazing, as well.

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  23. > Hi Linda,
    How are you ?
    Thank you very much, They were really delicious but I was tired too after doing them so thin ;-)

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Merci pour vos Visites et vos Commentaires.
A très Bientôt !
Thanks for stopping by !


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